You can find vegan dashi broth, like the one used in this recipe from the Mushrooms cookbook at most Asian food markets, but feel free to substitute vegetable broth if you can’t locate dashi broth.
What you need:
For the miso broth:
2 carrots, finely chopped
3 garlic cloves, finely chopped
2 scallions, finely chopped, white parts set aside
1½ cups cold water
3½ cups vegan dashi broth
½ cup light miso
½ cup dried nori
¼ teaspoon salt
2 cups king oyster mushrooms, finely sliced
2¾ cup cooked quinoa
What you do:
- For the miso broth, into a large saucepan over high heat, add carrot, garlic, and scallions (reserving chopped white parts). Add cold water and bring to a boil.Reduce heat to medium, add dashi broth and miso, and let cook 15 minutes. Strain broth into a bowl.
- Rinse saucepan and return broth to pan. Add seaweed, cover with a lid, and let stand for 15 minutes. If broth cools down too much, bring back to a boil immediately before serving. Stir in salt.
- Among serving bowls, divide quinoa. Remove a little seaweed from broth and place on top. Fill each bowl with miso broth and top with king oyster mushrooms, chopped white parts of scallions, and radish sprouts.